Turn Your Ordinary Ramen into a Restaurant Meal

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Photography by SATOSHI

While the ramen-restaurant revolution has brought Tokyo-worthy bowls of noodles to cities across the country, on college campuses the stuff remains the lackluster MRE of starving students. But a hearty and delicious meal is within reach. First you need to ditch that packet of freeze-dried vegetables. Then simply follow the instructions on your favorite package of ramen and top it with a few well-chosen protein-rich and flavor-packed ingredients inspired by the best of the ramen boom.

Chef David Chang’s Momofuku Noodle Bar in New York City was a pioneer in the stateside ramen revolution. His signature dish is the inspiration for this version made with ingredients you can get at a supermarket.

Semisoft egg
Boil an egg for seven -minutes and plunge it into ice water to stop the cooking. The yolk will be perfectly creamy.

Squares of nori
Toasted seaweed adds even more depth of flavor. Slice it into thin strips.